Wipe the sauce pan dry and add 1 tbsp of Olive Oil and 50g of butter to a medium heat along with the garlic & shallots. Leave the pan on a medium heat and cook for around 3-5 minutes until translucent. Add the stock from the mussels to the garlic and shallots, bring to the boil and add the fresh cream. Reduce the sauce on a high heat for around 2 minutes until it becomes a thick consistency and coats the back of a spoon. Season to taste with a pinch of pepper.
Place the bread into a preheated 160º over for 1-2 minutes.
Roughly chop the fresh herbs and leave to one side. Add the remaining butter to the sauce, followed by the cooked mussels and any excess liquid from the mussels followed with the roughly chopped herbs. Gently toss in the pan for 1 minute. Avoid the temptation to stir the mussels into the sauce, as this will knock them out of their shells.
To serve, take two large bowls and share the mixture between them, using up all of the liquid to coat the mussels! Take the bread out of the oven and roughly tare. Serve with a speciality Belgian Beer or Dry White Wine.